Easy Mee Goreng
Easy and simplified Malaysian style mee goreng that doesn't take fancy sauces. Using basic ingredients that you already have in the kitchen, this mee goreng is amazingly delicious.
Servings: 4 people
Ingredients
The Sauce
- ¼ cup less salt soy sauce (60 ml)
- 3 tablespoon sriracha
- 1 tablespoon coconut sugar , or any sugar
- ½ teaspoon white pepper
- ½ beef bouillon granule , or ½ tablespoon of bouillon powder
- 1 lime , squeeze its juice
The Protein Sources
- 7 oz beef (200 g)
- 4 calamari
- 10 shrimps
Others
- 1 shallot , diced
- 4 garlic cloves , diced
- 2 large eggs
- 5.3 oz dried egg noodles (150 g)
- 1 teaspoon dark soy sauce (optional) for darker mee goreng colour
- some sesame oil
Veggies
- 1 handful of green mustard
- 1 handful of bean sprouts
The Condiments
- some chopped spring onion
- some lime wedges
Instructions
- Prepare all the ingredients before you start cooking.
The Sauce
- Mix all ingredients in a bowl, set aside.
The Protein Sources
- Beef - slice into thin rectangular of thumb size. Calamari - cut the calamari tube in 1 inch (2.5 cm) length. Shrimps - Peel and devein them. I like to leave the tails on. Set aside.
The Veggies
- Cut the green mustard into 2 inch (5 cm) length. Wash and drain jarred bean sprouts. Set aside.
The Noodles
- Cook the noodles as per instructions from the packet, but leave them slightly undercooked. We'll continue cooking them later in our stir-fry.
Cooking
- Heat some oil in a wok on medium heat and add in shallot and garlic. Cook until they're golden brown. Crack the eggs in, leave for a few seconds until they're almost set and then break them to make scramble.
- Turn the heat to high. Now add in all the protein sources and continue cooking until they're half-cooked. Add in the noodles and give everything a good mix.
- Pour the sauce and mix until everything is well coated and the protein sources are fully cooked. Optional: Add dark soy sauce if you like the mee goreng to be slightly darker. Add in the veggies, and turn the heat off. Give everything a good stir, the veggies will be cooked with the residual heat. We don't want them overcooked or soggy.
- Drizzle with sesame oil. Serve immediately with some chopped spring onion and wedges of lime.
Notes
- Make sure the bottom of the wok/pan is always dry for a good stir-fry. Use higher heat if you see it soupy.
Nutrition
Calories: 386.1kcal | Carbohydrates: 33.8g | Protein: 22.9g | Fat: 18.2g | Saturated Fat: 7.4g | Cholesterol: 159.7mg | Sodium: 1940.4mg | Potassium: 447.4mg | Fiber: 2.3g | Sugar: 4.1g | Calcium: 74.7mg | Iron: 3.7mg
